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1. Heat 2 teaspoons oil in a large skillet over medium heat. Add half the beef and brown on all sides, turning frequently, about 5 minutes. Transfer to a 6-quart slow cooker. Drain any fat from the pan. Add the remaining 2 teaspoons oil and brown the remaining beef. Transfer to the slow cooker. 2. Return the skillet to medium heat, add mushrooms and cook, stirring often, until they give off their liquid and it evaporates to a glaze, 5 to 7 minutes. Sprinkle flour over the mushrooms; cook undisturbed for 10 seconds, then stir and cook for 30 seconds more. Pour in ale (or beer); bring to a boil, whisking constantly to reduce foaming, until thickened and bubbling, about 3 minutes. Transfer the mushroom mixture to the slow cooker. 3. Add carrots, onion, garlic, mustard, caraway seeds, salt, pepper and bay leaf to the slow cooker. Stir to combine. 4. Put the lid on and cook on low until the beef is very tender, about 8 hours. Discard the bay leaf before serving. Makes 8 servings

1 tsp. cayenne pepper (you can cut this down if you don't care for the "heat")

1 tsp. onion powder

1 tsp. thyme

1 tsp. black pepper

1/2 tsp. garlic powder

Combine
all the spices and rub under the skin of the chicken. Rub a bit on the
inside too, and any leftover on the skin. If you are making a single
chicken, you can roast it in your crockpot; just put it in the crockpot,
cover and cook on low for 8 hours.

Mix
flour, salt and pepper. Coat steak pieces with flour mixture and brown
on both sides in hot oil. Place pieces in crock pot. Mix rest of
ingredients and pour over steak. Cover and cook on low for 6 to 8
hours.

Lay
chicken pieces in bottom of crock pot. Top with rest of ingredients.
Cover and cook on low for 6 to 8 hours until chicken is done. Serve
with rice, or with flour tortillas, sour cream, black olives, tortilla
chips, etc.

Soak
beans in water overnight in large pot. Bring to a boil, reduce heat,
simmer until soft, about 1 1/2 hours. Drain and discard water. Mix
together all ingredients in crock pot. Cover and cook on low 10 to 12
hours.

Note: I often soak the beans the day before, cook them and then cook in crock pot overnight.

Note: I sometimes add sliced hot dogs or ham to the mixture. When I do this I reduce the salt to 1/2 tsp.

Layer
potatoes, ham, onion, and cheese in crockpot. Repeat. Top with cream
of mushroom soup. Cover and cook on low for 6 to 8 hours until potatoes
are tender. NOTE: Watch your crock pot carefully! Mine will cook this recipe in less than 6 hours on low.

Add
all ingredients except water and cornstarch to the crock pot. Cook on
low for 5 1/2 hours. Mix cornstarch and water together and stir into
crock pot. Cook 30 minutes more. Usually served over rice.

Place
meat in crock pot; cover with sliced onion. Combine rest of
ingredients but water and flour; stir in water. Pour over meat. Cover
and cook on low for 9 to 10 hours. If you would like to thicken the
tasty sauce, then turn to high about 30 minutes before serving.
Dissolve flour in a small amount of cold water; stir into sauce mixture
in crock pot. Cook until slightly thickened. Serve over noodles,
potatoes, or rice.

Note: You can also add potatoes about 4 - 5 hours before cooking time is done.

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